Asparagus, sundried tomato & olive loaf
Spring flavour in every bite of this savoury bake
Courgette & tomato linguine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a starter
Skip to ingredients
- 2 tbsp olive oilplus extra to serve
- 140g cubed pancettaor diced smoked streaky bacon
- 300g baby courgettesthickly sliced on the diagonal, or 3 medium courgettes, cut into chunks
- 2 garlic clovesfinely chopped
- pinch dried chilli flakes
- pinch caster sugar
- 1 tbsp red wine vinegar
- 2 x 400g cans good-quality plum tomatoes
- 400g linguine
- handful flat-leaf parsleychopped
Nutrition: per serving
- kcal551
- fat17g
- saturates5g
- carbs82g
- sugars11g
- fibre5g
- protein23g
- salt2.24g
Method
step 1
Heat the olive oil in a frying pan. Cook the pancetta or bacon until crisp, add the courgettes, then sizzle for 4 mins until golden. Add the garlic and chilli to the courgettes, cook for 1 min, then sprinkle with sugar and splash in the vinegar. Tip over the canned tomatoes, turn up the heat, season with salt and pepper, then simmer for 10 mins.
step 2
While the sauce is simmering, cook the linguine, then drain. Toss the pasta through the sauce, then scatter with parsley and drizzle with a little more olive oil.
